Chicken Parmesan Bites


2 cups olive oil

3/4 cup almond flour

1 teaspoon sea salt

1/2 teaspoon pepper

Pinch of cayenne pepper

2 eggs, lightly beaten

1 1/2 cups bread crumbs

1 cup grated Parmesan cheese

1 1/2 pounds boneless, skinless chicken, cut into 1" pieces

3 tablespoons chopped parsley, for topping

1 cup warm marinara sauce, for serving

In a small pot with a deep-fry thermometer, heat 3 inches of oil to 350.

Line a plate with paper towels and set out 3 pie tins.

In the first bowl, whisk together the flour, salt, pepper and cayenne.

In the second, whisk the eggs together.

In the third, mix the bread crumbs with the Parmesan.

One piece at a time, dip the chicken into the flour mixture, then into the eggs and then into the bread crumbs.

Continue until all the chicken is coated.

Working in batches, fry chicken until golden brown, 6 to 8 minutes; transfer to the paper-towel-lined plate.

Garnish chicken with parsley and more salt.

Serve immediately with the marinara sauce.
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